7. Spanish recipes: el puchero andaluz

 Ingredients:                                                                             

• 1 piece of veal shank
• 1 or 2 chicken thighs
• A white bone
• 1 piece of salt pork
• A piece of rib cerdocerdo
• A ridge of bone cerdocerdo
• 1 piece of fresh bacon
• 2 potatoes cut into four biggie
• 1 small celery
• 1 leek
• 4 or 5 carrots
• 3 or 4 handfuls of chickpeas
• mint

Preparation:

• Put the chickpeas to soak the day before. Rinse the bones under running water salted to remove excess salt.
• Put everything except the potatoes in a large espresso pot and cover with water. Bring to the boil is to remove the foam that is releasing with a skimmer.
• Once removed the foam, add the potatoes and close the pot, putting the valve.
• Count 30 minutes when it starts to beep. Open and check the salt if necessary correcting.

It is not advisable to rub salt before, because even wash our bones salted, still contain salt.